Waffle Fried Chicken

Things are finally starting to get back to normal around these parts.

I have finally unpacked my bag which I believe had equal amounts of food particles and dirty clothes.

I also got my car washed which had so much dirt on it you would have thought I been 4 wheeling in a mud pit.

As I had mentioned before, as a peace offering for my disappearance….or um…. abduction, I offer you chicken dipped in waffle batter and deep fried.  I know, I’m bad…you can scold me later.

I got the idea some time back when I was at work.  I was standing between the deep fryer and a table with a waffle maker on it.  It just happened to be that someone was frying chicken at the same time someone else had the waffle maker going.  At first I thought to myself, “Why in the world does the chicken smell like waffles?”  Of course the obvious reason quickly came to me.  That is when I thought to myself how awesome it would have been if the chicken did in fact smell like waffles.  I decided that it had to be done.

Pre-heat the oven to 400 degrees.

I used my latest favorite waffle batter recipe.  I split 1 batch of waffle batter, leaving the baking soda out of the batter to be used for dredging.  I also left the Chinese five spice out of both mixes.

Get the waffle iron nice and hot.  Spray with non-stick spray.  Using a ladle pour the regular waffle batter in (batter with baking soda) and cook until golden and crispy, you will have four waffles.

Remove the from the iron and set aside to cool completely.   Once they have completely cooled tear the waffles and place into a food processor.

Pulse the food processor until you have small crumbs.

Spread the waffle crumbs onto a large sheet pan.  Place into the hot oven and toast the crumbs, removing any moisture.  I wanted my crumbs on the larger side but if you prefer a finer crumb, remove from the oven, cool completely and return to the food processor, pulse until you reach your desired crumb.

Once the crumbs are dry, reduce the oven to 350 degrees.

While the crumbs are in the oven, fill a large dutch oven or heavy bottom pot with vegetable oil and heat the oil to 350 degrees.

Mean while sprinkle the chicken with salt, pepper and some chinese five spice.

Dredge the chicken in baking soda free waffle batter, then roll in dried waffle crumbs.

It’s all about bringing a new twist to chicken and waffles.

Once you have dredged and “waffled” all the chicken gently drop into hot oil, fry for 10 – 15 minutes.

Keep a sharp eye on the brownness of the chicken, you don’t want it to get too dark.

Remove the chicken from the oil and check the internal temperature, if it hasn’t reached 165, place on a sheet pan with a cooling grid and bake in the oven an additional 10 minutes or until the internal temperature reaches 165 degrees.

Serve crispy, savory, sweet, fried chicken with yummy sweet potato fries.

Sinful…yup.

Delicous…you bet!

Want to make it even better?  Drizzle with maple syrup, taste and faint.

TA-DA!  Waffle Fried Chicken.

Friends again?  😉  Unless you’re trying to get into that summer swim suit.  If that is the case…sorry.  Luv u Mean it!

Print Recipe

Waffle Fried Chicken

Batter

1 split batch of crispy waffles. (Divide all waffle ingredients, except baking powder, between two bowls)

• 1 3/4 cups all purpose flour
• 2 tablespoons sugar
• 3/4 teaspoons baking powder (all for waffle batter)
• 1/2 teaspoon salt
• 1 3/4 cups whole milk
• 2 large eggs
• 6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
• 1 tsp vanilla

Chicken

• 8 chicken drumsticks
• 1 tbs of chinese five spice
• salt & pepper
• vegetable oil

Pre-heat the oven to 400 degrees.

I split 1 batch of waffle batter, leaving the baking soda out of the batter to be used for dredging and omitting the chinese five spice all together.

Heat waffle iron,spray with non-stick spray. Using a ladle pour the regular waffle batter (batter with baking soda) into the hot iron and cook until golden and crispy. You will have four waffles.

Remove waffles from the iron, set aside to cool completely. Once they have completely cooled tear waffles and place into a food processor. Pulse the food processor until you have small crumbs.  Spread the waffle crumbs onto a large sheet pan. Place into the hot oven and toast the crumbs, removing any moisture, about 5-8 minutes. I wanted my crumbs on the larger side but if you prefer a finer crumb, remove from the oven, cool completely and return to the food processor, pulse until you reach your desired crumb.

Once the crumbs are dry, reduce the oven to 350 degrees.

While the crumbs are in the oven, fill a large dutch oven or heavy bottom pot with vegetable oil and heat oil to 350 degrees.

Mean while sprinkle the chicken with salt, pepper and chinese five spice.

Dredge the chicken in baking soda free waffle batter, then roll in dried waffle crumbs.  Once you have dredged and “waffled” all the chicken gently drop into hot oil, fry for 10 – 15 minutes. Keep an eye on the brownness of the chicken, you don’t want it to get too dark.

Remove the chicken from the oil and check the internal temperature, if it hasn’t reached 165, place on a sheet pan with a cooling grid and bake in the oven an additional 10 minutes or until the internal temperature reaches 165 degrees.

Drizzle with maple syrup if desired and serve immediately.